Review for NOCTI Cook 2 test 3 hours

Review for NOCTI Cook 2 test – 3 hours, 2 sessions Based on information from Foundations Textbooks

Standardized Recipe �Written in a format that is clear to anyone who uses it �Critical to control cost, quality and consistency of product �Ingredients are listed in order of use

Recipe �Title �Ingredients �Amounts �Time and Temperature �Yield – how many or how much �Method - Directions

Measuring �Measure wet and dry ingredients �Equivalents ◦ 16 T = 1 cup ◦ 3 teaspoons = 1 Tablespoon ◦ weight use a balance scale or digital scale ◦ 30 grams = 1 ounce ◦ 480 grams = 1 pound

Wet or Liquid � 8 fluid ounces = 1 cup � 2 cups = 1 pint � 2 pints = 1 quart (32 ounces) � 4 quarts = 1 gallon (128 ounces) �Equipment: liquid measures and ladles

Gallon Man

Conversion Factor CF �What you want divided by what you have is the formula �New divided by old �Example: need 48 brownies, recipe yields 24 ◦ ◦ 48 divided by 24 = 2 CF is 2 Multiply by 2 �Bread is by count – 2 slices per sandwich unless it is a multidecker sandwich

AP/EP Amounts �A/P means as purchased �E/P is edible portion – what remains after trimming and cleaning �A/P amount is always larger than the E/P because you have trimmed away part of the product – Example, a peeled and trimmed potato is less than original weight

Terms for cooking �Mise en place = everything in it’s place �Saute �Braise �Blanch �Temper

Sanitation �Food handlers – anyone who handles food including servers �Food handlers – no jewelry except plain band ring, no nail polish or acrylic nails �Handwashing – 20 second scrub with hot water – 105 degrees �Bandage wounds �Wear gloves when handling ready to eat food

Sanitation �Staph infections contaminate from open cuts �Sore throat and fever – cannot work around food �Stay home with vomiting, diarrhea or a diagnosed foodborne illness

Foodborne Illness �Foodborne illness – disease transmitted to people by food �Foodborne illness outbreak – 2 or more people sick from same food �CDC – Center for Disease Control monitors foodborne illness �High risk populations- very young children, elderly and people with chronic illness – have undeveloped or compromised immune system

Three Categories of Contamination �Biological pathogens contaminate food �Chemicals remain on food due to improper washing (produce) or cleaning chemicals get into food �Physical Hazards fall into food such as a hair, fingernail or a natural hazard remains in food such as fish bone

Biological Contaminants � 4 types of pathogens ◦ Viruses (Most common way food is contaminated) ◦ Bacteria ◦ Parasites ◦ Fungi ◦ 5 th type may be toxins or poisons ◦ Contaminants can survive freezer temps.

Foodborne Illness �E-Coli Beef, ground meat and dairy �Salmonella – poultry, eggs, chicken � Botulism Canned Goods �Staphylococcal Aurous From cuts, wounds

FATTOM �Acronym for conditions that promote bacteria to grow �F Food protein, heat treated grains �A Acid food with little or no acid �T Time time in danger zone �T Temperature 41 - 135 degrees �O Oxygen �M Moisture

Sanitation �Cross Contamination – pathogens move from one food to another �Time temperature abused - when food is left in danger zone �Temperature danger zone – 41 – 135 degrees �Only way to monitor is with thermometer

Thermometers �Bimetallic Stemmed �Thermocouple and thermistor �Surface probe checks only surface temp – such as grill temp. �Take temperature in thickest part of meat and hold temp. for 15 seconds

Receiving �Cold food receiving temps between 41 and 32 degrees �Eggs – receive temp of 45 degrees or lower �Frozen foods – 32 degrees or lower. Check for ice in packages

Prep �Thaw food in cold water, in refrigerator or microwave – (cook immediately if thawed in micro. ) �It is acceptable to thaw some foods as part of cooking process – such as burgers on grill in frozen state

Cooking � 165 degrees Poultry � 155 degrees – ground meat and eggs that will be hot held for service � 145 degrees – Seafood, steaks, chops and pork. Eggs served immediately. Roasts � 135 degrees commercially processed ready to eat food that will be hot held such as cheese sticks � 135 degrees Vegetables and grain

Prevent cross contamination �Clean and sanitize workstations, cutting boards and utensils after use, changing tasks and 4 hours �Keep ready to eat away from raw meat/seafood �Have different, separate work stations �Limit time in danger zone

HACCP � 7 principles to identify major hazards during any point in flow of food �Hazard Analysis Critical Control Point �Principles 1 & 2 identify and potentially hazardous food on menu �Principles 3, 4 and 5 establish prevention methods such as monitoring temperatures �Principles 6 & 7 verify and assess system works

HACCP Terms �Critical Control Point – point in flow of food where contamination may occur �Critical Limit – requirement that can be measured such as cook chicken to 165 degrees for 15 seconds

Cleaning and Sanitizing �Cleaning removes surface dirt �Sanitizing reduces pathogens to a safe level �Surfaces ◦ ◦ Clean Rinse Sanitize Air dry – order of work

3 compartment sink �Clean �Rinse �Sanitize (chemical sanitizer)

Master cleaning schedule �What is to be cleaned �Who is to clean �When it should be cleaned �How it should be cleaned

Knives �Chef Knife French Knife All purpose �Paring Knife Trim Vegetables and Fruit �Boning Knife Take meat/poultry from bone �Bread Knife Serrated edge �Slicer �Butcher – Scimitar Long curved blade �Cleaver – chops through bones, etc.

Parts of a Knife �Point �Tip �Blade �Back �Heel �Tang �Bolster

Parts of a knife

Sharpening a Knife �Sharpening stone to grind and hone edges �Sharpen at 20 degree angle to stone �Honing steel – removes broken pieces and realign the blade

Knife Safety �Keep knives sharp �Use for intended purpose �Do not put in dishwasher �Do not leave soaking in water �Do not point at anyone �Allow dropped knives to fall �Do not hand knife to another person

Knife Cuts Four Categories: Mince Slice Sticks Cubes

Knife Cuts and Techniques �Sticks ◦ ◦ ◦ Batonnet 2 ½ by ¼ stick cut Julienne 2 ½ by 1/8 cut Fine Julienne 2 ½ by 1/16 �Cubes: ◦ ◦ Large Dice Medium Dice Small Dice Brunois

Other Cuts �Concasse �Tourne’ Rough Cut (tomato) 7 sided football cut

Receiving and Storage Equipment �Receiving table – inspect goods being received �Scales – weigh to match against what is ordered �Utility carts – to move food items �Shelving – stainless steel �Refrigerators – walk in and reach in

Cooking Methods �Heat transfer Conduction Convection Radiation

Cooking Methods – Dry, Moist and Combination Dry heat the food must be tender or you may need to add moisture: Barding - Wrap lean meat with bacon Larding – Insert strips of fat into meat Marinating – soak in combination of wet and dry ingredients

Dry Methods without fat �Broil Heat source above food �Grill On grill rack away from heat source �Roast Dry heat – oven Longer than baking �Bake Dry heat - oven

Dry with Fat �Griddling �Saute’ �Stir Fry �Pan Fry and Deep Fry

Moist Heat Methods �Simmering Submerged in liquid just below boiling �Poaching and Shallow poaching 160 – 180 degrees. Shallow has combination of liquid and steam – good for delicate fish �Blanching Drop in boiling water, partial cook Then ice bath, finish elsewhere �Steaming Above the liquid in steam basket

Combination �Good for less tender meats �Braising – large cuts of meat – Seared then cooked partially covered in liquid ◦ Low and Slow Cooking �Stewing – smaller cuts that are blanched or seared and then cooked in liquid

Plating and Portioning �Portioning is how much to serve – overportioning results in lower profit �Plating is decision as to how to serve �Garnish enhances the food – edible and simple

Nutrition and Cooking �Dietary Guidelines – fruits, vegetables, whole grains and low fat milk products �Recommended Dietary Allowances – Nutrient standards for Americans �My Plate replaces My Pyramid – Guide to eat a balanced diet

Nutrients �Protein – builds body tissue – meat, poultry and dairy. 15% Daily Intake �Carbohydrates - Provide Energy Whole grains, sugars in fruits and vegetables (35% of daily intake) �Fats – Choose Unsaturated (liquid) when possible. 35% daily intake

Nutrients �Vitamins �Minerals �Water �About Fat: Hydrogenated fats are solid at room temperature – Solid, least healthy

Vitamins �Fat Soluble A, D, K, E ◦ (Americans Don’t Kill Elephants) ◦ Store in body in fat �Water Soluble ◦ B vitamins and C ◦ C deficient scurvy

Salt �Reduce salt �Too much salt causes hypertension which is high blood pressure

Workplace Safety �OSHA – Occupational Safety and Health Administration – In charge of Workplace Safety �Fires ◦ Class A Paper and Wood (Ash) ◦ Class B Oils and boiling liquids (Boil/Burns) ◦ Class C Electrical (circuits/cords)

Fires �Use the appropriate extinguisher – A/b/C or combination �PASS system ◦ Pull pin, Aim at base, Squeeze trigger, Sweep side to side

Lifting Safely �Test the load �Bend with knees, lift with legs (no back)

First Aid �CPR – Cardiopulmonary Resuscitation �Heimlich Maneuver – Opens airways of person who is choking �MSDS Sheet – Information about chemicals used in workplace – must be kept in a notebook, easily accessible to employees

How the workplace is organized �Kitchen Brigade – organized by Escoffier �Executive Chef – administrator �Sous Chef - under executive chef �Station Chefs: ◦ Garde Manger Cold kitchen ◦ Poissoner Fish Chef ◦ Expediter checks food coming from kitchen ◦ Patissier pastry chef

Service Station �Area that operation keeps napkins, silverware, cups, condiment, menus, etc. �Service Tools – servers may carry a hand towel, lighter, corkscrew, pen, order pad and crumber

Service Styles �Plate service – plate in kitchen �Family style – American – serving dishes on table �Russian – most formal serving from trays �French – serve from a cart gueridon

Front of house organization �Maitre d’ manager of dining room �Wine steward – in charge of wines �Headwaiter in charge of all service �Captains explains menu and tableside prep �Front waiter – waits on tables �Back waiter – similar to busboy

Stocks �Four parts: ◦ Flavoring ingredient ◦ Liquid – usually water ◦ Mirepoix 50% onion, 25% carrots, 25% celery ◦ Aromatics (herbs, bouquet garni or sachet depices

Stocks �White – clear and pale – poultry �Brown – amber color, brown bones first �Fumet – fish stock �Court bouillon – vegetable �Glace – jelly like stock �Jus – from roasted meat �Vegetable

Degreasing Stock �Degreasing is cooking stock and removing fat – lift or scrape fat ◦ Gives more pure color and reduces fat

Sauces �Saucier makes the sauce �Five classic grand sauces or mother sauces ◦ ◦ ◦ Bechamel – milk and white roux Veloute – veal, chicken or fish Brown – brown stock and brown roux Tomato Hollandaise – Egg and lemon Used in eggs benedict (egg, canadian bacon and hollandaise)

Thickening Sauces �Roux – equal parts flour and fat, cooked �Beurre Manie – equal parts flour and butter �Slurry – Cornstarch mixed with cold water �Liaison – egg yolks and cream

Soups �Clear soup – flavored stocks and broths - chicken noodle and minestrone �Thick soups – cream and puree soups such as chowders, cream of tomato

Soups �Bisque – from pureed shellfish shells �Chowder – potato and pieces of main ingredient �Gazpacho – Tomato/Cucumber �Borscht Beet Soup �Vichyssoise Cold potato soup

Fruits �Summer: berries, cherries, grapes, melons ◦ Drupes have a central pit such as peaches, nectarines �Winter ◦ – Apples and pears (Pomes – central core with small seeds ◦ Citrus – lemons, limes, grapefruit and oranges (zest is grated rind – pith is white) �Tropical- pineapple, mango, figs, kiwi

Fruits �Quality grade is rating system ◦ Extra fancy, US No. 1, 2 and 3 ◦ Most used are US Fancy �Storing: 41 degrees or lower �Ethylene gas is emitted from fruits – causes ripening. Can cause spoilage �Wash just before using �Enzymatic browning is oxidation – turns brown Add acid such as lemon juice

Vegetables �Flower vegetables – broccoli, cauliflower �Fruit vegetables – tomato and pepper �Green and leafy – lettuce and greens �Seed vegetables – corn and beans �Root vegetables – turnip and carrots �Tubers – potatoes �Stem vegetables – celery and asparagus

Vegetables �Hydroponic farming – grown indoors with nutrient rich water �Same quality grades as fruit – extra fancy, US grade 1, 2 etc. �Store tubers and roots in cool, dry p lace �Refrigerate other vegetables, wash when ready to use. �Overcooking destroy nutrients Avoid long holding times

Cooking Fruits and Vegetables �Retain nutrients �Avoid long holding times �Broil, Bake, Poach, Steam healthy vegetables �Fried, Creamed not so healthy

Grains and Legumes �Foundation of world’s food supply �Inexpensive and plentiful �Source of complex carbohydrates �Legumes are seeds from pod producing plants �Grains are grasses

Legumes �Soak to shorten cooking time – throw away any that rise to the top �Rinse canned beans to eliminate salt �Use as protein alternative �Boiling is most common cooking method

Grains �Grasses that grow edible seeds �Whole grains – have not been milled �Bran is source of fiber �Endosperm is starch (white bread) �Germ is rich in nutrients �Grains of America – wheat, oats, rye, corn, buckwheat, barley and rice

Store Grains �Cool, dry place 6 inches from floor �Long shelf life �Cooked grains are a potentially hazardous food

Pilaf �Saute the grain or rice �Then bake in oven (can be done on stovetop) �Adding acid lengthens cook time

Risotto �Arborio Rice �Labor intense cooking time �Is a creamy rice – stir while cooking to release starch for a creamy product

Pasta and Dumplings �Inexpensive and versatile �Pasta made from semolina flour �Cook Al Dente – to the tooth, with a bite �Use lots of water – pasta must bounce �Dumplings – dough or batter ◦ Spaetzle – German ◦ Gnocchi – potato (or cheese) Italy ◦ Pieroghi - Polish

Rice �Ratio to cook – 2 water to 1 rice �Do not stir – absorbs water �Stirring will produce a gummy rice product

Breakfast Food �Quickbreads – chemical leavening agent ◦ Pancakes batter ◦ Crepes Batter ◦ Waffles �Breakfast Meats ◦ Bacon 70% fat – shrinks Bake on baking sheet in oven ◦ Canadian Bacon is boneless pork

Breakfast �Hash – chopped meat, potato and onion ◦ Uses leftover meat. �Hash brown potatoes – Steam or simmer potato, then peel, chill, shred and cook on grill

Breakfast Drinks �Traditional beverages are coffee, tea and hot cocoa �Coffee – start with fresh, cold water �Clean coffee urns with 1 part white vinegar to 4 parts water. Rinse 3 times with cold water through brew cycle �Tea – less expensive �Barista is employee who makes coffee drinks

Sandwiches �Open faced �Grilled �Deep fried – Monte Cristo turkey and/or ham and swiss. Egg dipped and fried �Multi-decker – Club �Canape – open face hors d’ouvre �Pullman loaf is sliced white sandwich bread

Parts of a sandwich �Bread �Spread �Filling �Garnish

Dairy �Receive dairy at 41 degrees or lower � Ripened Cheeses Hard cheese are aged and have longer shelf life – cheddar, swiss �Unripened cheese has short shelf life – cottage cheese Ricotta Italian Cottage Cheese �Refrigerate all dairy

Alternatives to cow’s milk �Soy milk �Almond Milk �Rice milk �Goat’s milk

Meat �Quality grade by USDA ◦ Prime ◦ Choice ◦ Select �Cooking method determined by cut �Most tender cuts from least used muscle area

Cuts of Meat �Primal cuts are the first cuts made to animal �Fabrication is butchering the primal cuts into useable portions such as roasts or steaks. �Retail cuts – ready for sale �Game meat – wild animals such as deer �Kosher meat – slaughtered according to Jewish dietary laws

Poultry �The most versatile protein �Graded by the USDA �Grade A, B or C A is the highest grade �Basic cut of chicken is 8 piece cut �Receiving – look for color, firm flesh, no odor �Cook until no pink and juices run clear �Salmonella is disease associated with poultry

Fish and Seafood �Seafood is categorized ◦ Fin Fish such as flounder, cod, shark, swordfish ◦ Shellfish clams, shrimp �Shucked means shell has been removed Freshwater Fish – trout, perch, catfish Pinbones are tiny bones found in fish – can be a hazard for choking - remove

Charcuterie �Sausage and Force Meat �Sausage is ground meats put in a casing �Forcement is lean ground meat and fat made into a paste – pate’

Salads �Parts of a salad: ◦ Base usually greens that line the plate ◦ Body main ingredient – vegetables, meat ◦ Garnish enhances appearance and complements taste – such as green pepper julienne ◦ Dressing flavor salads, act as sauce

Types of Salads �Green Salad – tossed or composed ◦ Tossed – ingredients are mixed together, composed means not mixed together �Bound – ingredients held together with heavy dressing such as mayonnaise tuna salad �Vegetable – heavy dressing binds such as coleslaw �Fruit �Combination – any of above combined

Salad Dressings and Dips �Vinaigrette – 3 parts oil to 1 part vinegar (or acid) �Suspension is temporary mixing of ingredients �Emulsified – mixed together permanently such as mayonnaise which is eggs and oil but does not separate �Mayonnaise has high ratio of oil to vinegar and eggs

Dips �Enhance foods flavor �Hot or cold dips popular �Guacamole – Avocado dip Aztec origins �Salsa – peppers and tomato Mexico �Hummus Chickpeas, garlic and tahini (sesame paste) Mideastern

Inventory and Storage �Physical Inventory – physically review inventory on regular basis �Perpetual Inventory – record what/when received and the record when items are used. �FIFO – First In First Out – stock rotation �Par Stock – an amount always on hand – such as never go below 20 cans crushed tomato �Stockout – Run out of something

Storage �Perishable – short shelf life such as meat, dairy. Purchase in JIT Just in Time Format �Non perishable – long shelf life. �Refrigerated storage – below 41 degrees �Frozen – below 32 degrees �Dry storage – dry and canned good ◦ Open shelves, 6 inches from ground

Canned Goods �Long shelf life – cool and dry area �Check dates on cans �Check for dents and rust - (Botulism) �Sizes ◦ #10 can is institutional size 96 ounces

Baked Goods Bakeshop Basics �Strengtheners – flour and eggs �Fats/Shortening – butter and oil �Sweeteners – sugar and syrups �Flavoring – vanilla �Leaveners – chemical, organic and physical �Thickeners – cornstarch and flour and eggs �Liquids – water, milk, cream �Additives – example food coloring

Bakers Measurements �Bakers use formulas �Flour is always used with proportion of 100% �Ingredients are calculated in percentages �Sifting adds air

Yeast Breads �Organic leavener is yeast �Lean dough – flour, yeast, water and salt ◦ French bread is example �Rich dough – have fat, sugar, eggs ◦ Danish pastry, croissants, parker house rolls

Dough Methods �Straight dough – ◦ Combine all ingredients at one time ◦ Or, may activate yeast and then add other ingredients �Sponge method ◦ Add yeast with half liquid and flour – let rise and then add remaining ingredients �Kneading develops the gluten �Proof – second rise doubles in size ◦ Professional use a proofing cabinet or

Quick Bread �Include muffins, scones, biscuits �Leavener is chemical – baking powder or baking soda �Batter is semi liquid – pancake example �Dough is stiff – biscuit and muffin

Quickbread Methods �Biscuit method ◦ Cut in fat to dry ingredients ◦ Add liquid �Muffin Method ◦ All dry ingredients in one bowl ◦ Liquid in another both ◦ Combine

Pudding and Souffle �Steamed puddings – baked custard and flan �Souffle – lightened with egg white. Not very stable – can fall

Pie � 3 -2 -1 dough is formula � 3 parts flour � 2 parts fat � 1 part liquid

Pastry �Puff pastry – laminated – layers of butter, folded �Phyllo – paperlike – baklava �Pate a choux – eclairs and cream puffs

Cookies – 7 varieties �Bagged – dough forced through pastry bag �Bar – Bake 3 or 4 bars of dough, biscotti �Dropped – Batter dropped on sheet – ch. chip and oatmeal �Icebox – shaped in log and slice (slice and bake) �Molded – peanut butter and Snickerdoodle �Rolled – rolled sugar cookies �Sheet – Pour batter in pan, bake and slice brownies

Chocolate �Temper means to melt the fat, lower temp and then raise temp. Allows fats to melt evenly �Bloom – white on chocolate – has had temperature fluctuation during storage

Specialty Desserts �Ice cream – high fat – no less than 10% milkfat �Gelato – Italian ice cream, no eggs �Frozen yogurt �Sherbet – milk and eggs �Sorbet – no dairy, just fruit and sweeteners

Dessert Sauces �Crème Anglaise Vanilla custard sauce �Fruit sauces – coulis is fruit sauce made usually from berries Can be thickened with cornstarch

Pastry Creams �Pastry creams- crème patissiere – very dense – thick. Éclair filling �Bavarian cream – vanilla sauce, gelatin and whipped cream